Cheery Cherries

It’s Cherry Pickin’ Season here and one of our favorite local pastimes is to visit Greenbluff Orchards for the Annual Cherry Festival.  I’ve been out picking with the little girls and it’s entertaining to see how many more of them make it into their mouths rather than in the bucket.  Even if you don’t get a chance to pick your own, there are ample at the local produce stands and the grocery store. 

I found a great recipe from Taste of Home for a “Cheery Cherry Crisp” that you might give a try. When you dish this one up, don’t forget to dollop with a large scoop of vanilla ice cream and top with a cherry (of course!). Decorate your table with a painted terracotta bowl that you embellish with red glass “cherries” and tin leaves, or have your own Cherry Festival by posting our “A bowl of Cherries” desktop background on your computer screen.

Cheery Cherry Crisp

INGREDIENTS

• 3 1/2 cups frozen pitted dark sweet cherries, thawed
• 3/4 cup sugar, divided
• 2 tablespoons cornstarch
• 1 cup chopped fresh or frozen rhubarb, thawed*
• 2 tablespoons minced fresh basil
  
  Topping
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 cup reduced fat stick margarine

DIRECTIONS

1. Drain cherries, reserving juice. Add enough water to measure 1/2 cup. Set cherries aside. In a microwave-safe 8-in. square baking dish, combine 1/2 cup sugar, cornstarch and reserved juice until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring occasionally. Gently stir in the rhubarb, basil, reserved cherries and remaining sugar.
2. In a bowl, combine the flour, oats, brown sugar and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over cherry mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown.

FOOTNOTES

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Analysis: One serving (1/2 cup) equals 229 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 115 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.

Permalink | Email this